Tabouleh with A Twist

Not your standard tabouleh.

In summer, I can practically live on tabouleh, that Middle Eastern bulgar salad tossed with copious amounts of parsley, mint, oregano, onion, lemon juice and tomatoes.

But even when playing favorites, you sometimes need to mix it up a little for a change of pace.

Such was the case when I spotted this recipe for “Tabouleh with Quinoa, Corn, Scallion and Goat Cheese” in the cookbook, “Home Made” (Stewart, Tabori & Chang), of which I received a review copy.

The book is by Amsterdam recipe writer and catering company owner, Yvette van Boven. It’s filled with DIY-type recipes to teach you everything from how to create a smoker in your oven to how to make the perfect broth.

This salad makes a perfect summer side dish. Or it can be a complete meal, as grain-like quinoa is high in protein and contains all the essential amino acids a body needs.

Cook the quinoa in a large pot of boiling water. The key is to drain it well, especially since the quinoa granules are so tiny. Let it drain in a fine-mesh sieve or a colander lined with cheesecloth if it has larger holes. Use a large wooden spoon to press on it to extract as much water as possible.

Then, toss the quinoa with corn, scallions, parsley, slivers of romaine lettuce, cashews, and aged goat cheese, along with a dressing made with sharp mustard and smoky paprika.

It’s not a salad with full-on crunch in every bite. Rather, there’s more softness to it. If you like a little more crunch, substitute toasted almonds for the cashews and wait until just before serving to add the romaine.

It’s not your standard tabouleh. But why always go with the flow, right?

A perfect dish for the last of the summer corn.

Tabouleh with Quinoa, Corn, Scallion and Goat Cheese

(Serves 8 as a side dish salad)

1 1/4 cups quinoa

Salt

4 fresh ears of corn

2 small heads baby romaine lettuce

6 scallions, cut into rounds, white and green parts

1 bunch flat-leaf parsley, finely chopped

1 1/4 cups aged goat cheese, cut into small dice

1/3 cup cashews or toasted almonds

For dressing:

2 1/2 tablespoons prepared mustard

1 clove garlic

1 1/2 teaspoons smoked paprika

1/4 cup white wine vinegar

Salt and pepper

2/3 cup grape seed oil or sunflower oil

In a medium saucepan, add quinoa. Add enough water to cover by about 2 inches. Add a generous pinch of salt. Cook quinoa for about 20 minutes. Drain in a sieve, then rinse thoroughly with cold running water. Let drain, extracting as much liquid out as possible.

Meantime, cook the shucked ears of corn in a pot of boiling water for about 15 minutes. Or cook in a microwave for about 3 or 4 minutes. Rinse corn under cool water and cut kernels from the cobs.

In a large bowl, add corn kernels, quinoa, romaine, scallions, parsley, goat cheese and cashews or almonds.

In a blender, make the dressing, blending prepared mustard, garlic, smoked paprika, vinegar, and salt and pepper to taste. With the machine running, slowly pour the oil into the blender until the dressing is emulsified.

Toss salad with dressing and serve.

Adapted from “Home Made” by Yvette van Boven


More Summer Eats: Gordon’s Red Potato Salad with Whole-Grain Mustard Dressing

And: Corn, Tomato and Scallion Salad

And: Romaine Hearts with Miso-Mustard Dressing

And: Lucques’ Grilled Pork Burgers

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Date: Tuesday, 28. August 2012 5:25
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13 comments

  1. 1

    looks amazing. i have been on a giant quinoa kick lately so this is perfect.

  2. 2

    Thank you for the introduction on Tabouleh, which I wasn’t familiar with. Hmmm this salad looks and sounds refreshing and I love the dressing too. I also want to say the salad bowl is SUPER cute! I love the natural look!

  3. 3

    Oddly enough, I prefer it with quinoa. The regular recipe is a bit too crunchy/hearty for me…quinoa seems to have a more delicate texture.

  4. 4

    It looks so good! That tabouleh is really original and mouthwatering.

    Cheers,

    Rosa

  5. 5

    This looks like a lovely, fancied up version of tabouleh which I’d love! :D

  6. 6

    This looks and sounds really delicious!!

  7. 7

    Tabouleh with cashew? Sounds delicious…like the idea of different texture in every bite.
    Hope you are having a great week Carolyn :)

  8. 8

    Love a good tabouleh, you version looks so delicious, wish I could have a big bowl of it right now!

  9. 9

    This is a really nice twist on tabouleh. I’ve had it with quinoa before, but never corn – really like that idea! So summery. Thanks.

  10. 10

    corn! and cashews! what a terrific way to give tabbouleh a little kick in the pants. :)

  11. 11

    I also love Tabouleh and have a lot of friends who are glute-free. This will make them so happy. It looks wonderful. I am going to make it this weekend.

  12. 12

    Oh this does make the perfect salad! what a great twist on Tabouleh!

  13. 13

    What’s not to love about this recipe. It’s healthy and packed with yummy ingredients. Lots of great recipes you’re sharing today.

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